German Pancakes with Tomatoes, Smoked Trout and Avocados

Ingredients

Pancake:

1 1/3 cup / 330 ml

Egg Creations Fat Free Garden Vegetable

3/4 cup / 180 ml

milk

1/4 cup / 60 ml

cream 35%

1 cup / 250 ml

flour

1/2 tsp / 3 ml

salt

1/2 cup / 125 ml

butter

Toppings:

1 cup / 250 ml

tomatoes, diced

1/2 cup / 125 ml

chopped smoked trout, cut into pieces

2

avocados, diced

olive oil, to taste

crème fraîche, to taste

fresh herbs, to taste

salt and pepper, to taste

Directions

1. Preheat the barbeque to 200° C (400° F).

2. In a bowl, beat eggs, milk, cream, flour and salt. Mix well until smooth and creamy.

3. Place the cast iron pan on the barbeque grill and melt the butter. Turn off one of the burners and place the pan on this side of the barbeque.

4. Add the pancake mixture.

5. Close the barbeque lid and cook for 20 to 25 minutes, until golden brown.

6. Meanwhile, in a bowl, gently mix all of the remaining ingredients for the filling.

7. Remove the pan from the barbeque. Add the tomato, trout and avocado.

8. Top with crème fraîche and herbs and serve immediately.

Tips

1. Photos courtesy of Ariel Tarr for LE must and Burnbrae Farms.